How to make:
Mix all salad dressing ingredients and set aside
Mix the cauliflower, potatoes and peas.
Combine the sauce and the vegetables and place in refrigerator for 15 minutes.
Season the fish fillets with salt and pepper.
Coat the fish with egg, then roll over the bread flake.
Melt the margarine in a pan or Teflon top and enter the fish until browned.
Dry the fish oil in order to keep krispi.
Serve fish with potato salad.